Ingredients
Scale
- 1 kg rhubarb, trimmed and chopped
- 150g caster sugar (for filling)
- 1 tbsp cornflour
- 150g plain flour
- 100g rolled oats
- 100g unsalted butter, cold and cubed
- 75g light brown sugar (for topping)
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine the chopped rhubarb, caster sugar, and cornflour. Mix well and pour into an ovenproof dish.
- In another bowl, combine the plain flour, rolled oats, light brown sugar, and ground cinnamon.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Sprinkle the crumble topping evenly over the rhubarb mixture in the dish.
- Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
- Serve warm with custard, cream, or ice cream.
Notes
- For extra flavor, you can add a pinch of ginger to the rhubarb filling.
- If the crumble topping starts to brown too quickly, loosely cover it with foil.
- This crumble can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 55g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg